How to Cook Ribeye Steak Recipe
This recipe guides you through cooking a perfect ribeye steak using a cast iron skillet to achieve a rich sear and tender, juicy interior. Seasoned simply with salt, pepper, garlic, and finished with butter and rosemary, this straightforward method highlights the natural flavors of the ribeye for an impressive yet easy steak dinner.
- Prep Time: 35 minutes
- Cook Time: 7 minutes
- Total Time: 42 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Steak and Seasoning
- 2 (1-inch thick) boneless ribeye steaks
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Cooking and Garnish
- 1½ tablespoons canola oil (or olive oil)
- 2 tablespoons unsalted butter (divided, ¼ stick)
- 2 cloves garlic (minced)
- Chopped fresh rosemary (optional, for garnish)
Instructions
- Bring to Room Temperature: Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps the meat cook evenly.
- Preheat Skillet: Heat a cast iron skillet over medium-high heat until very hot, ensuring a perfect sear.
- Season Steak: Generously season each side of the steaks with kosher salt and ground black pepper.
- Add Oil and Place Steaks: Pour the canola oil into the hot skillet, then carefully place the steaks in the pan.
- Sear First Side: Let the steaks cook undisturbed for 3-4 minutes to develop a rich crust.
- Flip Steaks: Turn the steaks over and cook for an additional 2-3 minutes or until the desired doneness is reached. Use a meat thermometer to check the internal temperature for accuracy.
- Add Butter and Aromatics: Place 1 tablespoon of butter on each steak along with minced garlic and optional rosemary to melt over the meat.
- Rest the Steaks: Transfer the steaks to a plate or cutting board and let them rest for 10 minutes. This allows juices to redistribute and results in a juicy steak.
Notes
- Bringing steaks to room temperature ensures more even cooking.
- A cast iron skillet is preferred for its ability to retain heat and create a better sear.
- Use a meat thermometer to check doneness: 125°F for rare, 135°F medium-rare, 145°F medium, 150°F medium-well, and 160°F well done.
- Resting steak after cooking prevents juices from running out, keeping meat juicy and tender.
- Fresh rosemary adds a subtle herbaceous flavor, but it’s optional.
- Olive oil can be used instead of canola oil for a different flavor profile.
Keywords: ribeye steak, steak recipe, cast iron skillet steak, pan seared steak, garlic butter steak
Find it online: https://thefoodrecipe.com/how-to-cook-ribeye-steak-recipe/
